This recipe is by Linda Larsen the doyen of the Crock Pot arts.  It follows in the footsteps of the Japanese tradition of cookery using a teriyaki sauce. It called for a pork loin or pork shoulder roast both of which are economic choices. It calls for the trimming of excess fat as fat causes the temperature to rise above the setting in the average Crock Pot resulting in overcooking. I changed the amount of the brown sugar called for to suit my personal taste. Linda calls for three tablespoons of brown sugar and I used five tablespoons rounded. I served the finished roast with shrimp fried rice heated from frozen entree. That took about 4 minutes. Enjoy!

1 ½ pounds of boneless pork roast.

2 garlic cloves, cut in slivers.

¼ cup honey

1 onion sliced

¼ cup orange juice

2 tablespoons low sodium soy sauce

1 tablespoon teriyaki sauce

5 tablespoons brown sugar (rounded)

2 teaspoons grated fresh ginger

1/8 teaspoon fresh ground pepper

2 tablespoons water

1 tablespoon cornstarch

Trim excess fat from pork roast.

Using a sharp make about a dozen holes in the meat and insert the garlic slivers.

Drizzle the honey over the roast and rub in evenly on all surfaces.

Place the chopped onion on the bottom of the crock pot.

Place the pork roast of top to the onion.

In a small bowl mix the orange juice, soy sauce, teriyaki suce, sugar, ginger, and pepper and pour the mixture over the roast.

Cover and cook on low for 6 to 7 hours or until the roast is tender.